Saveur Flemish Beer And Beef Stew - cooking recipe

Ingredients

2 lbs beef chuck, cut into 2-1/2 inch cubes
1 teaspoon kosher salt (to taste)
1/2 teaspoon fresh ground pepper
1/4 cup flour or 1/4 cup rice flour
4 tablespoons kerry irish gold unsalted butter
4 slices bacon, finely chopped
6 garlic cloves, finely chopped
3 medium onions, thinly sliced lengthwise
2 cups belgian ale, like Ommegang Abbey Ale
1 cup beef stock or 1 cup betterthanbouillon beef base broth
2 tablespoons dark brown sugar
2 tablespoons apple cider vinegar
3 sprigs thyme or 2 teaspoons dried thyme
3 sprigs parsley
2 sprigs tarragon
1 bay leaf
1 baguette bread

Preparation

dry beef cubes with a paper towel and season generously with salt and pepper. let sit 15-20 minutes at room temperature.
coat beef cubes in flour on all side, tossing to coat.
heat 2 tablespoons butter in a 6-quart dutch oven over medium high heat. Working in batches, brown beef cubes on all sides, turning -- this should take 8-16 minutes.
transfer beef cubes to a plate and set aside.
Add bacon to dutch oven and cook until its fat renders, about 8 minutes.
add remainig butter, garlic and onions; cook until caramelized, about 30 minutes.
Add half the beer; cook, scraping the bottom of the pot, until slightly reduced - about 4 minutes.
return the beef cubes to the pot with the remaining beer, beef stock, sugar, cider vinegar, thyme, parsley, tarragon, bay lead and salt and pepper. bring to a boil.
reduce heat to medium-low.
cook, covered, until the beef is tender -- about an hour and a half.
serve with bread.